Coconut Maple Cupcakes and Cake

So i got the idea to make a maple cake from Diva (in Demand) who made some butter pecan cupcakes the other day.  My sweets started off as only maple and ended up as Coconut Maple once i got to the grocery store and saw all the great ingredients i could use.  Here is my adventure with creating a Coconut Maple cupcake recipe.  Check it out!

Ingredients

2 TBSP + 1/2 cup  coconut flour

2 cups water, heated

1/2 cup butter softened

1/2 cup solid coconut oil

2 cups pure maple syrup, separated

4 large eggs, beaten

2 cups unbleached all-purpose-flour

3/4 cup spelt flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 tsp coconut extract

3/4 tsp maple extract

Maple Cream Cheese Frosting

Directions

Heat 2 cups water in a medium sauce pan.  Once water begins to boil, add 2 TBSP coconut flour.  Stir until dissolved and remove from heat.

In large mixing bowl, combine butter and coconut oil.  Mix thoroughly and until well blended.  Add 1 cup of maple syrup and mix with a wire whisk until smooth and creamy.  Add beaten eggs and continue to mix.

Combine all-purpose flour, spelt flour and remaining coconut flour in a separate bowl.  Add baking soda, baking powder and salt.  Next, add flour mixture and coconut water alternately to butter mixture.  Begin and end each addition with the flour mixture.  Add remaining 1 cup of maple syrup before the last addition of flour.

Prepare spring-form pan and a one dozen cupcake pan.  Coat spring-form pan with coconut oil.  Pour half of batter into spring-form pan and remaining batter into lined cupcake pan. Bake on a 350° oven for about 25 minutes or until cupcakes and cake are cooked fully.  Toothpick may be inserted in middle and when it comes out clean, it’s done.

Maple Cream Cheese Frosting

Ingredients

1/2 cup butter, softened

8 oz soft cream cheese

1/4 cup pure maple syrup

16 0z powdered sugar

Directions

Mix butter, cream cheese and maple syrup in a medium mixing bowl.  Add powdered sugar about 1 cup full at a time.  With each addition mix thoroughly.  Whisk all ingredients until mixture is smooth and powdered sugar is dissolved.  Mixture is has a very creamy consistency and should be refrigerated until read to use.

Once cake and cupcakes have cooled completely, frost as desired and enjoy!

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s